Fresh Herb Salad with Pomegranate

A vibrant bouquet of greenery where parsley and mint stay firm to the bite. Lemon acidity and crunchy pomegranate seeds instantly wake up the palate.

• Prep: 20 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 165
• Protein: 2 g
• Carbs: 10 g
• Fat: 12 g

Ingredients

• 100 g Flat-leaf parsley ( leaves picked )
• 50 g Mint fresh ( leaves picked )
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 0.5 pc Pomegranate ( seeds removed )
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Herb preparation

   Wash the flat-leaf parsley and mint in clear water. Dry them perfectly in a dry cloth; wet herbs oxidize and turn black when they come into contact with a knife.

2. Technical chopping

   Finely chop the parsley, mint, and spring onions. Use a sharp blade to slice cleanly without crushing the fibers, which preserves all the essential oil.

3. Seasoning and finishing

   Mix the herbs with the pomegranate seeds. Sprinkle the sumac, squeeze the lemon, and drizzle the olive oil. The dressing should just glisten on the leaves without drowning them at the bottom of the bowl.

Chef's tips

• Never chop herbs in a blender; it turns them into a bitter mush.
• Season at the very last second; salt and lemon cook the leaves very quickly.

Storage

Consume immediately. Sliced herbs lose their crunch after 30 minutes.